Bday Cupcakes

This weekend was an extension of my birthday with a mini bar gathering. I decided to bring cupcakes along for the occasion. I didn't have a ton of time so I decided to doctor up standard cake mix from the box and make my own frosting. I made red velvet with cream cheese frosting, yellow cake with vanilla frosting and yellow cake with chocolate frosting.

Red Velvet Cupcakes

1 (18 1/4	ounce) package yellow cake mix
2	tablespoons unsweetened baking cocoa
5	large eggs
1/2	cup vegetable oil
1	cup buttermilk
2 (1	ounce) bottles red food coloring

1. Set oven to 350 degrees.
2. Line 24 regular-size muffin tins with paper or foil liners.
3. In a large bowl beat the cake mix with baking cocoa, eggs, oil, buttermilk and food colouring for about 2 minutes, scraping down the sides of the bowl occasionally.
4. Spoon the batter evenly between the muffin tins about two-thirds full.
5. Bake according to package directions.
6. Remove from the pans immediately and cool on wire racks.
7. Spread tops with cream cheese frosting.

Cream Cheese Frosting

1/2	cup butter, room temperature (no subs!)
1 (8	ounce) package cream cheese, room temperature
2	teaspoons vanilla (if possible use clear vanilla)
2	tablespoons whipping cream (unwhipped MUST be whipping cream)
3 1/2	cups confectioners' sugar (more if needed)
	food coloring (optional)
1-2	cup cool whip frozen whipped topping, thawed (optional)

1. Cream the cream cheese, butter, vanilla and the whipping cream until light and fluffy (about 2 minutes).
2. Add in the confectioners sugar; beat until frosting consistancy, (adding more icing sugar or whipping cream if needed until the right consistancy is achieved).
3. Add in food colouring if using.
4. OPTIONAL; add in 1 cup of Cool Whip frozen topping and beat on low speed with an electric mixer until just blended (add in more Cool Whip until desired texture is acheived).